CHICKEN FAJITA SKEWERS

Chicken Fajita Skewers image

Great recipe to go with a cold margarita or strawberry water. I served these chicken fajita skewers for Cinco de Mayo this year and they were a hit. Great way to combine a Mexican food favorite with the grill outside. Serve with homemade pinto beans and authentic Mexican rice.

Provided by Sydnee Davis

Categories World Cuisine Recipes Latin American Mexican

Time 1h30m

Yield 12

Number Of Ingredients 17

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Ingredients

½ cup chopped fresh cilantro
3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste
1 pound chicken, cubed or cut into strips
1 onion, cut into bite-sized cubes
1 green bell pepper, cut into bite-sized cubes
12 skewers, or as needed
12 (6 inch) tortillas, warmed
1 (8 ounce) container sour cream, or as needed
1 (8 ounce) jar salsa, or as needed
1 (6 ounce) container guacamole, or as needed

Steps:

Combine cilantro, oil, vinegar, lime juice, chili powder, paprika, onion powder, garlic powder, and cayenne pepper in a big bowl. Add chicken, onion, and bell peppers and toss vigorously until all vegetables and meat are coated with the seasonings. Cover and refrigerate for at least 1 hour or up to 4 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Assemble kabobs on skewers with 3 pieces of meat opposite the vegetables.
Cook kabobs on the preheated grill, turning constantly to prevent burning, until chicken is no longer pink and juices run clear, 7 to 10 minutes.
Serve immediately by placing 1 kabob on a plate with a warm tortilla, sour cream, salsa, and guacamole.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 23.6 g, Cholesterol 29.9 mg, Fat 14.8 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 4.7 g, Sodium 400.5 mg, Sugar 2 g